Combine bran cereal and skim milk in a large bowl and set aside for 5 minutes for the cereal to soften.
Stir dried apricots and sunflower seeds into cereal. Puree drained Edgell Chick Peas, eggs, brown sugar, baking powder and oil in a food processor.
Add egg mixture to cereal mixture and mix well. Spoon into ½ cup sized greased muffin pans and sprinkle with extra sunflower seeds. Bake in a preheated oven at 180°C for 12-15 minutes.